Show 479, June 18, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards honoring excellence in Books, Broadcast Media and Journalism. She also shares some of her best Chicago dining adventures. Additionally we’ll highlight some of her recent columns.

Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister cruise line, Holland America Line. Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is possibly the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.” Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers. In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage.” 2nd generation family farmer, Alex Weiser joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new certification. It involves a training of three to four hours and then passing an open book test. The concept is worthwhile but we’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

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Show 479, June 18, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new, special certification. It involves a training of three to four hours and then passing an open book test. At present there are very few entities certified to administer the course. In concept this is a worthy requirement but we’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

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June 18: Anne Marie Panoringan, Rudi Sodamin, Alex Weiser

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part One
Segment Five: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part Two
Segment Six: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part One
Segment Seven: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards honoring excellence in Books, Broadcast Media and Journalism. She also shares some of her Chicago dining adventures. Additionally we’ll highlight some of her recent columns.

“Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister cruise line, Holland America Line. Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is possibly the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.” Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

“Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers. In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. 2nd generation family farmer, Alex Weiser joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new certification. It involves a training of three to four hours and then passing an open book test. We’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday.

Anne Marie joins us in-studio to talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards honoring excellence in Books, Broadcast Media and Journalism. She also shares some of her Chicago dining adventures.

In her June 3rd column Anne Marie recounts her participation in a cooking program (MaxLove’s Fierce Foods Academy) geared toward cancer patients and their families, but, along the way, learned how its overall theme is much more universal.

Rudi Sodamin

Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister line, Holland America Line.”

“Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is likely the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.”

Alaska cruise season is on now through September. As part of Princess Cruises’ award-winning “North to Alaska program” Rudi oversees their “Wild for Alaska Seafood” effort. This industry-first, location-based seafood initiative features an extensive menu rotation of fresh Alaska seafood dishes, along with destination-inspired cocktails including flights of Alaska spirits sourced from local distilleries. Also on offer are hand-picked, sommelier selection premium wine pairings to go with Alaska seafood dishes.

“I see food as the way to our guests’ hearts, and the individuals on the Princess Cruise culinary team bring great heart to what they do and take tremendous pride in their work,” said Sodamin “My goal is to grow that pride and lead the culinary workforce to new performance heights through innovative approaches to teamwork and creativity, collaboratively creating new signature interactive dining experiences, and motivating this talented team to new levels of culinary artistry.”

Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

Alex Weiser of Weiser Family Farms

Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers.”

“In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. Today, Weiser Family Farms grows in the Greater Bakersfield area, Tehachapi and the Lucerne Valley, cultivating a tapestry of high- quality produce year round.”

“Older brother Dan joined the family business in 2001, after a long stint with The Walt Disney Co. Dan, a graduate of USC’s Marshall School of Business, brought with him a real-world business sensibility to the farm that has helped bring the overall operation to the next level. Not long after Dan came aboard, older sister Esther left her established teaching career to help keep her knuckle-headed brothers in line. Her common sense approach and no nonsense communication style help to keep everything in focus and moving forward.”

Weiser Family Farms is, and has always been, a family farming entity in the true sense of the word. When you buy from Weiser, you are truly buying from The Weiser Family.

Weiser Family Farms’ seasonal produce is available at their stands at area Farmers Markets including Santa Monica on Wednesday and Saturday, and on Sundays in Beverly Hills and Mar Vista.

Alex Weiser is our guest with Purple Majesty Potatoes in hand.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new, special certification. It involves a training of three to four hours and then passing an open book test. At present there are very few entities certified to administer the course. We’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part One
Segment Five: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part Two
Segment Six: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part One
Segment Seven: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

Show 83, August 9, 2014: Food Historian & Author Richard Foss

Dry with a Twist: A Liquid Lesson in How Prohibition Changed AmericaThe Exhibition Room at Roxanne’s Cocktail Lounge & Latin Grill, Long Beach’s “hidden speakeasy,” hosts the next edition of Touring the Cocktail: MOTAC Los Angeles, a liquid lesson in how Prohibition changed America. Come out for an evening of culture and cocktails, costumes and music! Dress as a flapper, bootlegger, moonshiner, or temperance crusader (no hatchets please, ladies). There will be prizes for the best costume, giveaways, and more!

Whether you were a regular tippler or never let a drop of alcohol past your lips, Prohibition affected every American’s life. Dining options, dating habits, vacation choices, and perhaps most infamously, the attitude of citizens toward law enforcement, were forever altered by the temperance movement’s short-lived crowning achievement. Even so, most Americans don’t really understand who we were before that great experiment, how Prohibition came to pass, and the ways in which the period reverberates to this day.

Historian Richard Foss, author of “Rum: A Global History,” transports participants to a world of temperance terrorists and flappers, moonshiners and smugglers, and ordinary citizens who just wanted a drink and would get it by any means necessary. Drinkmaster David Valiante executes a menu of five period cocktails, illustrating the ways in which America’s palate for drinks has changed. (Don’t worry, bathtub gin will not appear on the menu, but some delightful and largely forgotten beverages will make a glorious reappearance.) A light dinner of savory specialties from Roxanne’s Latin Grill is included in the price of admission.

Tickets are $40 in advance, $35 for members of SoFAB/MOTAC and the USBG. Tickets at the door are $50 (subject to availability.)

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Cooking with Booze

Chef Jet offers Travis the most practical tips in cooking with beer, wine, and spirits. Keep in mind that you should never cook with a beverage you wouldn’t want to drink.

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Show 39, September 7, 2013: Martin Riese, General Manager of Ray’s & Stark Bar at LACMA

Martin Riese of Rays and Stark BarMartin Riese, the General Manager of the Patina Group’s Ray’s & Stark Bar at The Los Angeles County Museum of Art on the Miracle Mile, joined us.

Martin is Los Angeles’ only certified Water Sommelier. During his time managing fine-dining restaurants in Germany (before returning to Los Angeles) he researched and wrote the definitive guidebook to mineral waters around the world. A water tasting of a flight of mineral waters at Ray’s will demonstrate there are different flavor characteristics of various mineral waters which, by definition, must come from a source.

At Ray’s he has just launched their first Water Menu with some twenty selections from around the world. It’s a great alternative for guests who want a festive beverage to pair with their meal but perhaps need to stay away from alcohol. It’s all done with a light touch and Martin is an amiable guide.

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Show 14, January 26, 2013: Bricia Lopez of the Guelaguetza restaurants in Koreatown and Plaza Mexico in Lynwood

Tequila Tasting with Bricia LopezThe conversation with Bricia Lopez was about Mezcal appreciation. All tequila is Mexcal, but not all mescal is Tequila.

Mezcal comes from Oaxaca, Guerrero, Durango, San Luis Potosi, Zacatecas, Guanajuato, and Tamaulipas.

The agaves are cultivated (espadin,) or wild. The cultivated agaves take 6 to 8 years to ripen and the wild agaves up to 20 years.

Mezcal averages 48 per cent alcohol.

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